Red wine boiled beef jays with risotto

Red wine-cooked beef jays with risotto is one of my favorite dishes from Italy and has a strong and good taste of red wine. It takes a few days to make it, because the jackets are in red wine marinade for three days and cooked for one day, but it is well worth the wait. It is important to use a strong wine for this dish.

The Beef Jackets:

4 beef skins of about 300 g each

2 fl red wine

1 thyme sprig

1 sprig of rosemary

10 white peppercorns

2 bay leaves

5 cloves garlic

Clean the beef jackets of skins and mix them with red wine, herbs and spices in a large saucepan. Let the meat marinate in the refrigerator for three days.

The evening before eating: Put the pot in the oven with a lid at 100 degrees and leave it for 1/2 hour before serving.

Om du vil ta oksekjakene i sous vide, kan du legge dem i vakuumpose sammen med krydder, urter og 1/2 l rødvin (eller så mye du får plass til), før du legger den i sous viden på 62 grader i 72 timer.


2 tablespoons olive oil

1 finely chopped onion

1 pk sliced aroma mushrooms

300 g arborioris (risottoris)

6 dl cooking power from the jaws

6 dl hot beef broth (or water and stock, possibly water and bouillon cubes)

20 g butter

50 g finely grated parmesan

Slightly finely chopped parsley and thyme

Heat a thick-bottomed saucepan and add oil. Fry the mushrooms and onion until the onion is soft and shiny. Add the rice and let it simmer for a few minutes. Add the wine and cook until all the wine is absorbed, stirring regularly.

Boil the power in a separate pot, add cooking power from the jaws and keep it warm. Pour a scoop of the hot power over the rice. Continue to stir and shake the pan while the risotto is cooking. Dilute with more power when most of it is absorbed in the kettle and continue to thaw until you have used up the power. Stir extra well towards the end of the cooking time. When the risotto has a perfect consistency, add butter and parmesan. Season with a little salt and pepper. Properly cooked risotto should be creamy and viscous (like a porridge), and glide easily over the plate. The risotto will thicken if left standing. Stir in thyme and parsley just before serving.

Place risotto on plates, place on beef cake and garnish with fresh herbs.

You will find lots of exciting recipes for Italian food here .

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